Cinnamon Roll Baked Oatmeal Recipe


2 large eggs
1/2 cup unsweetened applesauce
1/2 cup brown sugar, packed
1 tablespoon + 1/4 teaspoon vanilla extract, divided
1 tablespoon ground cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
3 cups Quick Quaker 3-minute Steel Cut Oats
1 cup 2% milk, nonfat milk, or unsweetened almond milk
1/2 cup chopped nuts, optional
1/2 cup powdered sugar
2 tablespoons heavy whipping cream (or milk)

  1. Preheat oven to 350°F. Line muffin pans with liners and spray very well with nonstick cooking spray.
  2. Stir eggs, applesauce, sugar, 1 tablespoon vanilla, cinnamon, salt, and baking powder in a large bowl until mixed. Stir in oats, milk, and nuts.
  3. Fill muffin cups 3/4 full. Bake for about 15-17 minutes until they get golden brown and no longer look wet in the center.
  4. Make the glaze: whisk powdered sugar, 1/4 teaspoon vanilla, and heavy whipping cream or milk (or almond milk) in a small bowl. Drizzle over oatmeal. Serve warm.
  5. Store in an airtight container for up to 3 days or freeze for up to 1 month. Microwave to reheat for fast morning breakfasts on the go.

  • For the glaze, the fattier the milk you use, the thicker the glaze. I used heavy whipping cream to get that pretty white look, but you can use any fat-content milk or unsweetened almond milk. It’ll just be runnier.
  • If you can’t find the quick cooking steel cut oats from Quaker, you can use their old fashioned oats.

Original recipe visit: Cinnamon Roll Baked Oatmeal @

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